Sometime\s described as being more lemony than lemon itself, lemon myrtle has the most wonderful fresh citrus scent and flavour reminscent of both lemon and lime with elements of lemongrass and kaffir lime as well. Renowned as much for its healing and cleansing qualities as its flavour lemon myrtle is rapidly gaining recognition as a versatile and useful herb. Grown in the rainforests of Queensland, the leaves are dried and ground producing a coarse powder. The ground lemon myrtle leaves can be added to a wide range of dishes both sweet and savoury but are best added towards the end of cooking to make the most of the delicate aromatics present.

uses: Add a pinch of lemon myrtle to stir-fries, soups and sauces to add a lemony aromatic scent and flavour. Sprinkle some lemon myrtle over fish or chicken to be grilled or infuse in dressings

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